Everyone, and I mean everyone needs to have their own barbecue sauce recipe. A quick mix they can whip up when they are craving a sticky sweet sauce to drench their latest culinary masterpiece in. Maybe tangy is more your style, the point is this…get a good barbecue sauce recipe! This one is mine, and I am happy to share it with you all. It is sweet with an after “tang” that makes my mouth pucker and water at the same time. I am in love. I have been working on this recipe for awhile and I finally finished what is, to me, the PERFECT balance of vinegar, maple, smoke, and tomato. Of course I loaded it up with other fun ingredients like garlic, mustard, and onion too. Try it out for yourself, I bet you’ll dig it.
Speaking of digging, my precious pup Zeus is building a moat in the backyard. He is not actually digging holes, just endlessly running back and forth in the yard at the neighbors who walk their dogs. Aside from peanut butter, this is his favorite thing in the world….wish I could say it was me…I think I am third though. This moat though, is becoming a problem. We rent our home….and I am wondering how fun it is going to be to fill in these giant ditches from my 74 pound Dalmatian and his big sturdy paws. There was not much grass to start with and now it is non existent. I suppose that is why you pay a pet deposit though, right? He doesn’t damage anything else…. I mean look at this guy. How can you even get mad at him? Never mind, sorry I even brought it up. Moat Shmoat.
Anyways, back to this sauce! Here’s how to make it!
- 1½ c crushed tomatoes
- 4 tbs apple cider vinegar
- 2 cloves garlic, minced
- 1 tbs minced onion (or ¼ c white fresh onion, diced)
- 5 tbs maple syrup
- 2 tbs black strap molasses
- 1½ tbs salt
- 1 tbs mustard
- ¼ tsp red pepper flakes
- 1 tsp paprika
- 1 tsp liquid smoke
- Add all ingredients to medium sauce pan on medium heat.
- Bring to a slow simmer, stirring often, for 15 minutes.
- CAREFULLY pour sauce into a high speed blender. Blend for 1 minute until silky smooth.
- Pour into airtight container, leave the lid off until cool. Then cap it and toss in the fridge until ready to use! Should keep for up to a month. I haven't actually been able to keep it around longer than that yet!